Aggie's Kitchen

It all started with a casual request from a good friend to host one of those “purse parties” most of us have been to…you know…the “party” where someone unloads a big box of faux designer purses in a living room and you overwhelmingly and happily pick through them to find your favorites to buy and take home.  Why stop there right?  Why not include some beautiful aprons shipped in from Scarlet Threads and a complimentary wine tasting from the local wine shop that I love called Cork & Olive?  Add a group of fun ladies and you have yourself a paaaarty.

Let’s talk food first.

I kept the food simple I guess you can say…finger food, dips and chips, cheese…all the good stuff you want to eat while drinking wine and socializing.  My friend Colleen (pictured above, far right) came over early to help me get everything started.  Lemony-Garlic Hummus was made earlier that day and served with the most amazing chips I found at Costco called Blue Ginger Mulit-Grain Brown Rice Chips … these chips are seriously my new favorite.  Danger danger…

Lemony-Garlic Hummus

Recipe from Aggie’s Kitchen

(printable recipe)

2 16 oz cans of chickpeas (Bush’s is my canned bean of choice!)
1/2 cup liquid from can of chickpeas
juice and zest from 3 lemons
3 TB tahini
4 cloves garlic, crushed
big pinch of salt and fresh ground pepper
5 TB olive oil

Combine first 6 ingredients into bowl of food processor. Blend for 2-3 minutes until smooth. Slowly stream in olive oil until combined and smooth. Taste for salt and add more if needed. Serve with fresh cut veggies, crackers, chips, pita chips or crostini for a nice appetizer platter.

Note:  this recipe makes a large batch.  Store in airtight container in refrigerator for up to a week.

Sweet-’n'-Salty Honey Cheese Spread was also prepped a little earlier and served alongside some crisp crackers…oh this was so good, and probably one of the most easy appetizers you can make!  You literally just roll the goat cheese log in salted and toasted sunflower seeds then drizzle with sweet honey when you are ready to serve.  If you love goat cheese like I do, then you will love this!

I think it’s safe to say that Colleen’s Hot Artichoke Dip was the hit of the party…this bowl cleared out QUICK.  I may or may not have been scraping out the last of it while no one was looking….can you blame me?

Colleen’s Hot and Spicy Artichoke Dip

Recipe from Culinary Journey to the Mediterranean

(printable recipe)

1 can (14 oz) artichoke hearts, chopped, drained
1 cup mayo
1 cup (4oz) grated parmesan cheese
1 can (4oz) chopped green chilis, drained
2-3 cloves of garlic minced

Mix all ingredients in a shallow, ovenproof dish or 9-inch pie plate.
Bake at 350 for 20-25 minutes or until lightly browned.
Top with 2 Tbsp each of chopped tomatoes and olives.

Served this dip with ciabatta crisps.

(the usual suspects…Allison and I partaking in one of our favorite activities…)

These pinwheels were fun to make (once I got the hang of rolling).  I wish I could give you a tutorial with photos, but here’s the jist:  find yourself some large rectangular shaped Lavash bread, I was lucky enough to score some from the Publix deli but you may have to look around for it.  Spread a thin layer of Aloutte cheese on the bread and top with whatever you are in the mood for.  I chose to make two different rollups – an Italian one with ham, salami, provolone, tomatoes, and mixed greens…and a veggie one with provolone, tomato, basil, mixed greens and just the right amount of some marinated portobello mushroom and red pepper mix I found at Costco.  When you are layering the ingredients, spread them out over about 3/4 of the bread…and when you are rolling, roll tightly.  You may need some additional cheese spread to “glue” the end of the wrap into place before you start slicing.  Again, I have to thank Colleen for the hands on help…she’s always fun to cook with!

Additional food not pictured:  frozen and delicious spanikopita and assorted mini quiches from Costco….and these Rolo Turtle Pretzels I discovered on Steamy Kitchen.

Okay…now lets move on to the girlie stuff…

About a month or so ago I became acquainted with an organization on Facebook called Scarlet Threads.  What this group of ladies are doing is absolutely inspiring.  Scarlet Threads was created by a group of talented women in China who are empowering themselves and supporting their families by selling their products in their very own virtual boutique.  Each apron and handbag is handmade by a seamstress living in a rural village and given the opportunity to work in fair trade at their craft.

I am just in love with Scarlet Threads’ products and am so happy to be a part of their story…and this is how I want to share it with you.  I have two beautiful aprons to giveaway…one today and one next week.  Today’s apron is the Lucy…how can you resist this beauty!  It just makes me feel happy looking at its colors!

(photo courtesy of Scarlet Threads…)

Here’s how to enter…Visit the Scarlet Threads Boutique and leave a comment with the name of your favorite apron!  Each comment left on this post will count as an entry.

Earn additional entries by 1 or more of the following (leave a comment after you do so):

1. Share this giveaway on Facebook or Twitter or on your own blog (earn an entry for each!)

2. Become a fan of Aggie’s Kitchen and/or Scarlet Threads on Facebook

3. Express interest in hosting your own apron party (I will email you info)

Giveaway will end at 10pm EST on Friday August 27.

So what if it’s Monday and I am thinking about sipping on one of these.  Nothing wrong with that!

I discovered this perfect summer drink on Dara’s site not long ago.  I met Dara at evo ’10, and shared a few laughs with her during our Food & Photography Workshop that we attended.  I connected with her right away and it’s a shame that we live across the country from each other…I wouldn’t mind making another trip out west to visit Dara, Maria and Jyl!

(Dara is one talented chickie…awesome cook, takes gorgeous photographs and is not afraid to take on this lobster!!)

If you’ve got some serious mint growing like I do, then go get yourself a watermelon right now while they’re sweet and treat yourself to one – or a couple – of these amazing drinks.  Enjoy!

Watermelon Mojito

Recipe courtesy of Cookin’ Canuck

(printable recipe)

3 cups 1/2-inch cubes watermelon
12 medium to large fresh mint sprigs
6 tbsp fresh lime juice
2 tbsp granulated sugar
6 oz. light rum
4 lime slices
4 mint sprigs

Place watermelon cubes in a blender. Blend until smooth.

In a small pitcher, combine fresh mint leaves, sugar, and fresh lime juice. Using the handle of a wooden spoon, muddle the ingredients to release the oils from the mint. Take care not to muddle to the point where the leaves fall apart. Pour rum and the watermelon puree into the pitcher and stir gently.

In case you haven’t noticed, I really enjoy cooking fish for dinner.  I’ve talked to many people who seem intimidated by working with fish, but it’s really so easy and has saved me many nights when I’m in a pinch to get something quick and healthy together.  I purchase a lot of my fish frozen, from Costco or Publix…and I prefer and try to buy only wild.  I don’t think I was comfortable cooking fish a few years ago as much as I am now…so if you’re new to it, just experiment with different techniques and recipes.  My favorite way to cook it is pan seared like in this recipe or broiled like this Sockeye Salmon with Citrus Glaze…it’s quick, easy clean up and I really love the seasoned texture it gets after it’s cooked.

As far as a side dish for a busy night, you really can’t get any quicker than cooking up some couscous.  I normally like to kick it up a bit by adding chopped veggies and eating almost like a salad but at room temperature.  Play around with flavors and ingredients…this combination was very light and perfect for a nice summer meal.

Adobo Red Snapper with Confetti Couscous
Recipe from Aggie’s Kitchen

(printable recipe)

1 lb red snapper, if frozen defrost in fridge or under cold running water (I used frozen from Publix)
1 1/2tsp Adobo seasoning
2 tsp olive oil
1 box couscous (I like to use Near East)
1 1/4 cup water
2 tsp olive oil (optional)
2-3 green onions, chopped
1 red pepper, chopped
1 cup drained and rinsed black beans (I like to use Bush’s)
juice from 1-2 limes

Prepare couscous according to cooking directions, I like to use only half of the seasoning packet to reduce the sodium. Set aside.

Heat oil in non stick skillet over medium-high heat. Take fish fillets and pat dry with a paper towel. Sprinkle adobo seasoning on both sides of fish fillets and gently place into pan. Cook fish fillets 3-4 minutes on each side until slightly browned and flaky.

While fish is cooking, fluff your couscous with a fork and add chopped veggies, beans and lime juice. Gently toss to combine. Taste for salt and pepper.

I have not been wanting to turn on the oven lately.  I’ve done it, but I haven’t wanted to.  It’s just so hot, and when it’s hot I really don’t feel like making the effort, as well as eating anything heavy or “cooked”, if you know what I mean.  A day last week was definitely one of those days..all afternoon I was teetering between calling my husband to bring home take out or pulling something together last minute.  Last minute won, and it was all good…I was able to use up lots of produce from the fridge, keep it healthy and avoid spending money on take out.  And better yet, the leftovers made a great lunch the following day.

After doing a quick google search, I found this great recipe for sesame noodles on EatingWell.com.  I made substitutions based on what I had on hand, but I stuck with the same sauce.  I also wanted to turn this into a complete meal so I cooked up some frozen shelled edamame for protein and added it to the noodles.

Sesame Noodles

Recipe from Aggie’s Kitchen, adapted from EatingWell.com

(printable recipe)

1 lb spaghetti (I used quinoa pasta, but whole wheat or soba noodles would be great as well)
1/2 cup reduced-sodium soy sauce
2 tb sesame oil
2 tb canola oil
2 tb rice wine vinager
1 1/2 tsp crushed red pepper
1 bunch of scallions, sliced, divided
1/4 cup chopped fresh cilantro, divided
1 red peppers, sliced thin
1/4 piece of red cabbage head, sliced thin
1-2 carrots, shredded with vegetable peeler
1 1/2 cup shelled edamame, cooked
1/2 cup toasted sesame seeds

Cook pasta according to directions. Drain, rinse under cold water.

To make dressing, whisk soy sauce, sesame oil, canola oil, vinegar, crushed red pepper, scallions, and cilantro in a large bowl. Add noodles and vegetables, toss to coat. Top with sesame seeds.

So what’s your definition of gourmet?  Not sure what it is for you, but tonight, my meal felt a little gourmet.  Maybe it was because it involved ingredients I don’t use often…yeah, I think that’s why.  I don’t normally go the “gourmet” route…unless I’m eating out, and someone else is preparing it for me.  Tonight it was all about the ingredients for me…I splurged just a little bit, but didn’t overdo it at all.

It started when I picked up a nice piece of wild sockeye salmon.  I have been looking forward to it all summer…apparently this salmon only runs for a short amount of time, according to the guy at the fish counter.  All the times I’ve had it (over the last couple of years) it’s been a treat.  It’s richer and firmer in texture than your typical pink salmon.  I just love it.

I knew I wanted to keep things simple…I found this Alton Brown recipe for Broiled Sockeye Salmon with Citrus Glaze and went with it.  I reduced the sugar from 1/3 cup to 1/4 cup and a little less salt…it turned out wonderfully.  The lemon zest combined with the warm sweetness of brown sugar just rocked my world.  I paired it with a salad that I normally wouldn’t make at home, a tasty mix of greens topped with roasted asparagus, thin sliced red onion, farmer’s market cherry tomatoes and a homemade citrus balsamic vinaigrette…but thanks to a sale on watercress and arugula today at the store, it was inexpensive and absolutely delicious.

The vinaigrette was made with not so everyday ingredients but not totally foreign ingredients either.  Here’s my trick in finding “gourmet” ingredients that I normally don’t find at the grocery store…check the food sections of places like Home Goods and Marshalls.  That is where I pick up my grapeseed oil..along with infused balsamic vinegars and Herbes de Provence.  It’s a treat, and definitely worth it.

And for those of you who have young children…I am asked often if my kids eat what I cook.  Well the answer is not always, but I sure do try.  Here is an example of what I will serve my kids on a night that I am making salmon or another fish…it’s not much additional effort and to me is a little more reasonable as far as getting them to try something new and something not so new.  It’s worth the effort of trying, even if it doesn’t go over well…like for instance, you all know my son loved these salmon tacos, but tonight had no interest in trying this broiled salmon. Kids will be kids I guess.  I don’t get it, but I lovingly made him eat his 5 bites and then he was done.  Like I said…I’m always trying…

Oh and by the way…I just contributed my first post the the CBSNews Health blog. They featured my healthy version of a slider…Smoky BBQ Turkey Burger Sliders!  Check it out and let me know what you think!

Broiled Sockeye Salmon with Citrus Glaze

Recipe slightly adapted from Alton Brown, Food Network

(printable recipe)

1 side, skin-on, sockeye salmon, 1 1/2 to 2 pounds, pin bones removed
1/4 cup dark brown sugar
2 tablespoons lemon zest
1/2 teaspoons kosher salt
1/2 teaspoon freshly ground black pepper

Position a rack in the oven 3 inches from the broiler. Line a half sheet pan with aluminum foil and place the salmon on the pan.

Place the sugar, zest, salt, and pepper into the bowl of a small food processor and process for 1 minute or until well combined. Evenly spread the mixture onto the salmon and allow to sit for 45 minutes, at room temperature.  Sugar and lemon zest will combine and slightly liquify into a glaze.

Turn the oven on to the high broiler setting for 2 minutes. After 2 minutes, place the salmon into the oven and broil for 6 to 8 minutes.  Remove the salmon from the oven and allow to rest, uncovered, for 8 to 10 minutes. Serve immediately.

Mixed Green Salad with Roasted Asparagus and Citrus Balsamic Vinaigrette

Recipe from Aggie’s Kitchen

(printable recipe)

1/4 cup citrus balsamic vinaigrette
1/3 cup grapeseed oil
1 tsp Dijon mustard
1 tsp Herbes de Provence
1 garlic clove, finely minced
good pinch sea salt and fresh ground pepper

Combine ingredients in a mason jar or tupperware container and shake, shake, shake until thickened. Store in fridge for up to 1 week.

Drizzle salad dressing over a plate of mixed greens (I used watercress and arugula), thin sliced onion, halved cherry tomatoes and roasted asparagus.